SACHETS, Perfumed. — Make ornamented bags, or packets, and insert cotton wool, and the following scents, as you please, viz : — orris root, 2 ozs. ; calamus, 1 oz. ; cloves, a drachms ; dry bergamot, 1 oz. ; benzoin, 4 drachms ; reduce to impalpable powder, and mix intimately. Or, dried rose leaves, 8 ozs. ; cloves, 4 drachms ; nutmegs, 4 drachms. Or, orris root, 6 ozs. ; dry orange flower, and rose leaves, 16 ozs. ; storax, a ozs. ; dry bergamot, 1 oz. Powder well, and sieve. Sprinkle over the whole a few drops of oil of bergamot, and otto of roses. Keep close. SACK CREAM.— Boil a pint of raw cream, the yolk of an egg well beaten, two or three spoonfuls of white wine, sugar, and lemon peel ; stir it over a gentle fire till it be as thick as rich cream, and afterwards till cold ; then serve it in glasses, with long pieces of dry toast. SACK MEAD. — To every gallon of water put 4 lbs. of honey, and boil it three quarters of an hour, taking care to skim it. To every gallon add 1 oz. of hops ; then boil it half an hour and let it stand till next day ; put it into Sour cask, and to thirteen gallons of the quor, add a quart of brandy. Let it be lightly stopped till the fermentation is over, and then stop it very close. If you make a large cask, keep it a year in cask, SAGE CHEESE.— Bruise the tops of young red sage in a mortar, with some leaves of spinach, and squeeze the juice ; mix it with the rennet in the milk, more or less according as you like for colour and taste. When the curd is come, break it gently, and put it in with the skimmer, till it is pressed two inches above the vat. Press it eight or ten hours. Salt it, and turn every day. SAGE and ONION SAUCE. — Chop fine a ozs. of onion, and 1 oz. of green sage leaves ; put them into a pan with a small cupful of water ; sim- mer gently 10 minutes ; then put in a teaspoonful of pepper, and some salt, and 1 oz. of fine bread crumbs ; mix well together ; then pour to it a % pint of broth, or melted butter ; stir and sim- mer a few minutes longer. SAGO. — To prevent the earthly taste, soak it in cold water an hour ; pour that off, and wash it well ; then add more, and simmer gently till the •berries are clear, with lemon peel and spice, if approved. Add wine and sugar, and boil all up together. SAGO MILK.— Clean it well, and boil it slowly and wholly with new milk. It swells so much, that a small quantity will be sufficient for a quart, and when done it will be diminished to about a pint. It requires no sugar or flavouring. SAGO PUDDING.— Bofl a pint and 0. half of new milk, with four spoon- fuls of sago nicely washed and picked, lemon-peel, cinnamon, and nutmeg ; sweeten to taste ; then mix four eggs, put a paste round the dish, and bake slowly. SAGO PUDDING.— Boil 4 ozs. of sago in water a few minutes ; strain, and add milk, and boil till tender. Boil lemon peel and cinnamon in a little milk, and strain it to the sago. Put the whole into a basin ; break 8 eggs ; mix It well together, and sweeten with moist sugar ; add a glass of brandy, and some nutmeg ; put puff paste round the rim of the dish, and butter the bottom. Bake three quarters of an hour. SALINE JULEP. Dissolve two drachms of salt of tartar in three ounces of fresh lemon juice, strained ; when the effervescence is over, add of mint-water and common water, each '.wo ounces ; of simple syrup, one ounce.

AI-modernized reading of the original text

SACHETS, Perfumed. — Make ornamented bags, or packets, and insert cotton wool, and the following scents, as you please, viz : — orris root, 2 ozs. ; calamus, 1 oz. ; cloves, 4 drachms ; dry bergamot, 1 oz. ; benzoin, 4 drachms ; reduce to impalpable powder, and mix intimately. Or, dried rose leaves, 8 ozs. ; cloves, 4 drachms ; nutmegs, 4 drachms. Or, orris root, 6 ozs. ; dry orange flower, and rose leaves, 16 ozs. ; storax, 4 ozs. ; dry bergamot, 1 oz. Powder well, and sieve. Sprinkle over the whole a few drops of oil of bergamot, and otto of roses. Keep close. SACK CREAM.— Boil a pint of raw cream, the yolk of an egg well beaten, two or three spoonfuls of white wine, sugar, and lemon peel ; stir it over a gentle fire till it be as thick as rich cream, and afterwards till cold ; then serve it in glasses, with long pieces of dry toast. SACK MEAD. — To every gallon of water put 4 lbs. of honey, and boil it three quarters of an hour, taking care to skim it. To every gallon add 1 oz. of hops ; then boil it half an hour and let it stand till next day ; put it into a sour cask, and to thirteen gallons of the quor, add a quart of brandy. Let it be lightly stopped till the fermentation is over, and then stop it very close. If you make a large cask, keep it a year in cask, SAGE CHEESE.— Bruise the tops of young red sage in a mortar, with some leaves of spinach, and squeeze the juice ; mix it with the rennet in the milk, more or less according as you like for colour and taste. When the curd is come, break it gently, and put it in with the skimmer, till it is pressed two inches above the vat. Press it eight or ten hours. Salt it, and turn every day. SAGE and ONION SAUCE. — Chop fine 4 ozs. of onion, and 1 oz. of green sage leaves ; put them into a pan with a small cupful of water ; simmer gently 10 minutes ; then put in a teaspoonful of pepper, and some salt, and 1 oz. of fine bread crumbs ; mix well together ; then pour to it a % pint of broth, or melted butter ; stir and simmer a few minutes longer. SAGO. — To prevent the earthly taste, soak it in cold water an hour ; pour that off, and wash it well ; then add more, and simmer gently till the berries are clear, with lemon peel and spice, if approved. Add wine and sugar, and boil all up together. SAGO MILK.— Clean it well, and boil it slowly and wholly with new milk. It swells so much, that a small quantity will be sufficient for a quart, and when done it will be diminished to about a pint. It requires no sugar or flavouring. SAGO PUDDING.— Boil a pint and a half of new milk, with four spoonfuls of sago nicely washed and picked, lemon-peel, cinnamon, and nutmeg ; sweeten to taste ; then mix four eggs, put a paste round the dish, and bake slowly. SAGO PUDDING.— Boil 4 ozs. of sago in water a few minutes ; strain, and add milk, and boil till tender. Boil lemon peel and cinnamon in a little milk, and strain it to the sago. Put the whole into a basin ; break 8 eggs ; mix It well together, and sweeten with moist sugar ; add a glass of brandy, and some nutmeg ; put puff paste round the rim of the dish, and butter the bottom. Bake three quarters of an hour. SALINE JULEP. Dissolve two drachms of salt of tartar in three ounces of fresh lemon juice, strained ; when the effervescence is over, add of mint-water and common water, each two ounces ; of simple syrup, one ounce.

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